Lemon Chiffon Cake

Another cake for our beloved cake monsters.

You’ll need (a): sift together

  • 150g cake flour
  • 2g baking powder
  • 1g salt
  • 10g milk powder

You’ll need (b): beat together until light and fluffy

  • 4 egg yolks
  • 80 g castor sugar
  • 60g cooking oil
  • 50g lemon juice
  • zest of 1 lemon
  • 1 teaspoon vanilla extract

You’ll need (c): beat together until very stiff

  • 4 egg whites
  • 105g castor sugar
  • 1g cream of tartar


Pre-heat oven to 180 degrees. Line the bottom of a cake tin. Don’t grease or line the sides.

Add ingredients (a) to (b) and mix until smooth. Fold in 1/3 of egg white mixture into egg yolk mixture and gently stir, then fold in the remaining egg white mixture and mix well gently. Pour batter into cake tin or cupcake liners and bake for about 30 minutes or until a skewer stuck into the middle of the cake comes out clean.

Turn the cake tin over and rest the edges of the tin on 2 cans or inverted bowls. Make sure the cake is free to ‘hang’. Allow cake to cool completely. This will ‘stretch’ the cake and make it fluffier. If using cupcake liners, skip this process. Enjoy!

Click here for printable version.

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